Effects of Temperature and Time on the Cookery Properties of Sous-vide Processed Pork Loin.

Hwang SI, Lee EJ, Hong GP

DOI: 10.5851/kosfa.2019.e4
Published: 2019 Feb
Container: Food science of animal resources
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.5851/kosfa.2019.e4,
  title = {Effects of Temperature and Time on the Cookery Properties of Sous-vide Processed Pork Loin.},
  author = {Hwang SI and Lee EJ and Hong GP},
  year = {2019},
  journal = {Food science of animal resources},
  doi = {10.5851/kosfa.2019.e4},
  url = {https://doi.org/10.5851/kosfa.2019.e4}
}

RIS

TY  - JOUR
TI  - Effects of Temperature and Time on the Cookery Properties of Sous-vide Processed Pork Loin.
AU  - Hwang SI
AU  - Lee EJ
AU  - Hong GP
PY  - 2019
JO  - Food science of animal resources
DO  - 10.5851/kosfa.2019.e4
UR  - https://doi.org/10.5851/kosfa.2019.e4
ER  -

APA

SI, H., EJ, L., & GP, H. (2019). Effects of Temperature and Time on the Cookery Properties of Sous-vide Processed Pork Loin.. Food science of animal resources. https://doi.org/10.5851/kosfa.2019.e4

Source records

pubmed · retrieved 2026-09-26T19:04:54.214Z